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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Tatyana's Day [Voskresensk] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Tatyana's Day [Voskresensk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 84.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 19.67 16.82 1.09 0.21 1.59 0.31 
Jam72.0 15.55 11.20 —   —   71.60 11.13 
Margarine84.0 11.95 10.04 82.20 9.82 1.00 0.12 
Fresh fruits20.0 11.11 2.22 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 10.57 8.88 82.50 8.72 —/0.80 —/0.080
Sign up—  10.57 —   —   —   —   —   
Mayonnaise "Provencal"75.0 4.78 3.58 67.00 3.20 3.70 0.18 
Raw egg yolk46.0 4.30 1.98 28.7041.23 —   —   
Granulated sugar99.853.27 3.26 —   —   99.75 3.26 
Cream "Carmona"96.0 2.64 2.54 —   —   —   —   
Sign up25.0 0.76 0.19 2.60 0.0208.17 0.060
Gel18.0 0.44 0.080—   —   —   —   
Melange27.0 0.33 0.08811.9880.0400.73 —   
Salt96.5 0.17 0.16 —   —   —   —   
Potato starch80.0 0.0390.031—   —   0.90 —   
Sign up—  0.002—   —   —   —   —   
Total61.06 27.50 23.24 17.88 15.11 
Output in finished product67.2 56.79 25.6  21.61 16.6  14.05 
Mass fraction by dry matter56.79 38.1  21.61 24.7  14.05 
To the aqueous phase33.6  
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